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Dubliner cheese uses?

t
thursday Apr 7, 2008 05:43 PM

Dubliner is one of my favorite cheeses, but through a series of misunderstandings when various friends have gone to Costco, I now have about 3 giant blocks of it--multiple pounds. We usually just eat it with a cheese plate or make grilled cheese sandwiches. Any ideas for good uses? We're not big on traditional casseroles with campbell's soup, etc. as ingredients--other than cheese, we eat very little food we don't make from scratch. But Dubliner has such a unique nutty flavor, I'm hoping for some killer recipes that specifically call for it. Thanks!

  1. 4
    4Snisl Nov 13, 2013 04:43 PM

    I've started melting thin slices over roasted butternut squash slices, and sprinkling the top with thyme and a bit of cayenne pepper. I've already made it twice this week!

    1. fldhkybnva Nov 13, 2013 03:55 PM

      I love Dubliner - it's great on eggs either scrambled or omelets, add it to mac and cheese or sprinkle over a plate of tomato sauce instead of Parmesan.

      3 Replies
      1. re: fldhkybnva
        boogiebaby Nov 13, 2013 04:36 PM

        If I'm not eating it as-is, I like it with some crackers and prosciutto, or salami. It's also nice in a sandwich with some Branston's Pickle.

        1. re: boogiebaby
          fldhkybnva Nov 13, 2013 04:52 PM

          I agree, it's fairly sweetish so the sourness of the pickle pairs well. I usually use it in things as it's too sweet for me to eat out of hand, but if I wrap some ham around it I'm good :)

          1. re: fldhkybnva
            boogiebaby Nov 13, 2013 04:56 PM

            On it's own, it goes great with a glass of red wine. :)

      2. g
        grndzro Nov 13, 2013 12:58 AM

        The ONLY use for dubliner is to eat just as it is :)

        The thought of ruining the flavor by mixing it with something else.......

        1. n
          nclovely1 Dec 7, 2010 04:20 PM

          Make a cheese ball. Grate a couple of cups of Dubliner. Mix that with 2 8-oz. packages of room-temperature cream cheese and 4 Tbs of butter. If the ball is too dry, a little milk. Add something with a strong flavor, such as a splash of port, or a few dashes of hot sauce, or some spicy mustard -- and mix everything together. Roll in chopped nuts, such as pecans or almonds.

          1. m
            mollyo1 Jul 22, 2009 10:38 AM

            Hello, I actually work for Kerrygold but I am also a huge fan of Kerrygold Dubliner Cheese (as is all of my family!).

            A friend of mine taught me to shred Dubliner cheese into black truffle oil for a decadent treat to dip your fresh crusty bread in.

            Also, the recipe that I cook at every family holiday is the following. It is an old recipe but a favorite nonetheless! I cut up a baguette vs the french loaf to make them party appetizers. My boyfriends family actually prefers Dubliner Artichoke Dip. I have posted that below as well.
            DUBLINER CHEESE CROSTINI
            2 medium zucchini
            1 egg, lightly beaten
            1 small onion, finely chopped
            1 teaspoon strong English mustard
            10 oz. Dubliner Cheese, grated
            4 thick slices, French bread, lighted toasted
            Salt and freshly ground black pepper

            Method: Grate zucchini into a sieve, suspended over a bowl, sprinkle
            with a little salt. Let stand 10 minutes. Then, pressing hard with a spoon,
            squeeze out all excess juice. In a separate bowl, whisk egg and stir in
            zucchini, chopped onion, mustard and grated Dubliner. Pile thickly on
            toasted bread, place on baking sheet. Cook in preheated oven until golden
            brown.


            Dubliner Artichoke Dip
            12 oz. artichoke hearts, chopped
            1 cup mayonnaise
            1 small clove garlic, minced
            2 tablespoons oregano
            2 tablespoons grated onion
            2 cups Dubliner Cheese, grated

            Combine all ingredients and spoon the mixture
            into an 8 in. baking dish. Bake for 30 minutes
            at 300° F. Serve with crackers, pita chips,
            or flat bread.

            I cannot try the other recipes below!

            1 Reply
            1. re: mollyo1
              m
              morwen Jul 23, 2009 06:39 AM

              What a timely recipe! The zucchini is coming in fast and furious, taxing my ability to present it in different ways and these crostini will come in handy! Here's a zucchini and Dubliner I made last night:

              Slice zucchini 1/2" thick, enough to fill a greased 8" x 8" baking dish most of the way up
              Beat 2 eggs with 1/2 cup heavy cream and 1 cup milk (or use all half and half)
              Add a pinch of red pepper powder, a pinch of nutmeg, a pinch of onion powder, and a couple of grinds of black pepper to the milk-egg mixture and blend.
              Pour milk-egg mixture over zucchini.
              Top with a generous amount of grated Dubliner.
              Sprinkle Italian spiced bread crumbs generously over the top.
              Bake in 400 degree oven for 45 minutes or until zucchini pokes tender, the crumbs are well browned and the cheese is bubbling.
              Allow to cool for a few minutes while the custard finishes setting up.

            2. b
              beggsy Apr 26, 2009 07:24 PM

              A friend of mine from Spain swaps it out for Manchego in recipes when she can't find the Manchego -- plus it is significantly cheaper.

              1. b
                bigfellow Apr 26, 2009 04:05 PM

                I live on Dubliner... how can you have too much of it I will never know.

                I make my mac & cheese with dubliner and oka cheeses. Cheese cobbler with it. Cheese fritters, or dubliner topped potabello mushrooms, scallopped potatoes, dubliner stuffed chicken.

                Here is my recipe for 2 of my favorites, a dip and a tart.

                12 ounces grated Dubliner cheese
                3/4 cup plain yogurt
                2 tablespoons mayonnaise
                1 teaspoon horseradish
                1 teaspoon mixed herbs
                Salt and freshly ground pepper to taste

                Combine all the ingredients in the bowl of a food processor and process until smooth. Spoon into a bowl and chill for at least 2 hours. Serve with a selection of bread sticks and vegetables cut into sticks for dipping (celery, carrots, peppers, zucchini). Makes about 2 1/2 cups.

                Pastry
                3/4 cup all-purpose flour, sifted
                Pinch of salt
                5 tablespoons butter, cut into small pieces
                3 tablespoons cold water
                Filling
                1 tablespoon butter
                1 small onion, chopped
                1 clove garlic, minced
                3 slices Irish traditional bacon, cut into strips
                8 button mushrooms, sliced
                10 cherry tomatoes, halved
                6 ounces Dubliner cheese, grated
                1 cup skim milk
                3 eggs, beaten
                1 tablespoon Italian seasoning
                1 teaspoon Wholegrain mustard
                Salt and freshly ground black pepper

                Preheat oven to 400° F.
                Combine the flour and salt in a bowl, then with a pastry cutter, two forks, or your fingers, work in the butter until the mixture resembles coarse bread crumbs. Add the water and form into a ball.
                Roll out the pastry until large enough to line a 9-inch quiche pan. Place a piece of aluminum foil over the pastry to cover the base and sides and fill with ceramic pie weights.
                Bake for 10 minutes, then remove foil and bake 5 minutes more.
                Remove from oven and cool.
                Reduce oven temperature to 375° F.
                In a large skillet over medium heat, melt the butter. Cook the onions until soft, but not browned, about 3 minutes, then add the garlic, bacon, and mushrooms and cook for 5 minutes.
                Spoon the mixture into the pastry base, add the tomato halves, and sprinkle the cheese over the top.
                In a small bowl combine the milk, eggs, herbs, mustard, salt and pepper, and pour over the base. Bake until the filling is set and firm to the touch, about 30 minutes.

                3 Replies
                1. re: bigfellow
                  m
                  morwen Apr 27, 2009 05:26 AM

                  Cheese cobbler? I think I'd like to see that recipe too if you're willing to share!

                  1. re: morwen
                    b
                    bigfellow Apr 27, 2009 07:53 AM

                    2 cups self-rising flour
                    1/2 teaspoon dry mustard
                    Salt and freshly ground pepper
                    3 tablespoons cold, unsalted butter
                    1 cup (4 ounces) shredded Cheddar cheese
                    1/2 teaspoon Tabasco sauce
                    1/2 to 2/3 cups water
                    1 tablespoon milk for brushing tops

                    Preheat the oven to 350ºF. Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary. Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out rounds. Arrange the rounds on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk. Bake for 30 to 35 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately.

                    1. re: bigfellow
                      m
                      morwen Apr 27, 2009 10:10 AM

                      Thanks for the recipe! I was mistaken by the recipe name, thinking this might be a cobbler like a fruit cobbler but with some kind of cheesy bottom instead of fruit and a crunchy top. I've made cheese biscuits on top of a meat pie and you're right, it's very tasty!

                2. l
                  LauraGrace Apr 26, 2009 07:56 AM

                  Why not as the cheese in risotto? It's got that very salty, nutty taste that seems like a natural for risotto.

                  Shrimp and grits. Or anything with cheese grits -- poached eggs atop cheese grits are to DIE for.

                  Make a cheesy bechamel, toss with caramelized onions and cauliflower, pour into a casserole, top with bread crumbs and bake until bubbly. Mmm.

                  1. fame da lupo Apr 25, 2009 10:37 AM

                    It makes a heavenly macaroni and cheese!

                    1. w
                      westaust Sep 16, 2008 08:22 AM

                      It would certainly make an incredible cheese fondue

                      1. d
                        docputer Sep 16, 2008 08:01 AM

                        This is my wifes favorite recipe using Dubliner.
                        She asks me to make it often.

                        3 green onions
                        1 tablespoon garlic butter
                        4 ounces sliced mushrooms (1/2 package)
                        2 cups water
                        1 (10-ounce) container refrigerated light Alfredo sauce
                        8 ounces mostaccioli rigate pasta (1/2 box)
                        1/2 pound Dubliner™ Irish cheese
                        8 (1-ounce) slices Deli tavern ham
                        3 tablespoons diced pimientos

                        Steps

                        1. Preheat large saucepan on medium-high 2–3 minutes. Chop (rinsed) green onions into 1/4-inch pieces, including up to half of green tops (2 tablespoons).
                        2. Melt butter in pan; add green onions and (rinsed) mushrooms. Cook 3 minutes, stirring occasionally. Stir in water, Alfredo sauce and pasta; cover and bring to boil. Once mixture boils, cook 8–10 minutes, stirring often, until most of liquid is absorbed.
                        3. Grate cheese using food processor (or hand grater). Slice ham into 1 1/2-inch strips (about the same size as pasta). Remove pasta from heat; stir in cheese, ham and pimentos. Serve.

                        1. s
                          SamuelAt Sep 12, 2008 04:02 PM

                          Lucky you! I love the stuff so much I just chip away and snack on it when I get it. My market sells the very good Dubliner by Kerrygold. It comes in bricks wrapped in waxy paper. I would recommend: In Fall eating with good pear or apple. Baking on olive oil rubbed toast pointlets (I also top with herbs - often Herbs de Provence or Rosemary). Use in quiches - it is bold and will enhance the quiche with a distinctive flavor. Enjoy - and send me what you don't want!

                          1. LNG212 Jul 22, 2008 02:36 PM

                            I did an Irish dinner night recently and I made this recipe that called for Dubliner cheese and portobello mushrooms. It was very good. Here's the link: http://www.foodireland.com/recipes/Ch... .

                            1. m
                              morwen Apr 8, 2008 08:00 AM

                              Grate a generous cup or so and toss it with the flour at the start of your favorite pie crust recipe. Then make your pie crust as usual. I do this for apple pie and have used Dubliner as well as a good sharp cheddar.

                              1. bitsubeats Apr 7, 2008 11:19 PM

                                they do taste great in grilled cheese sandwiches dont they? I love to make them with rye bread, kosher dill pickles, and dijon mustard. Sounds awfully weird, but my god does it taste fantastic. Its also good on top of a patty melty with rye bread...yum yum.

                                how about in good ol mac n cheese?

                                1 Reply
                                1. re: bitsubeats
                                  l
                                  LauraGrace Apr 26, 2009 07:53 AM

                                  Oh... your grilled cheese sounds AMAZING!!! Not weird at all.

                                2. DanaB Apr 7, 2008 07:35 PM

                                  Blocks of unopened hard cheese will keep longer than you think in the cold part of your fridge.

                                  Dubliner has a flavor reminescent of a combo of swiss/cheddar/parmesan. I'd try it in recipes where those cheeses would be good. It would be nice as a topping for burgers, for instance. I think a gratin would be good, too. Or, with all that cheese, you might want to experiment with a cheese soup. Here's one for cheddar-beer soup -- just substitute the dubliner: http://www.epicurious.com/recipes/foo...

                                  1. stellamystar Apr 7, 2008 07:14 PM

                                    Too much Dubliner cheese? Wow - sounds like fun. I would start with a nice tart apple and some Dubliner Cheese.
                                    Get the best sourdough you can find and make some dubliner cheese toasts..extra cheese - less bread - open faced...
                                    Eggs with shaved dubliner cheese under the broiler would be tasty....
                                    Use it top any gratin - ina gartner's zucchini gratin is a favorite that would be great with dubliner cheese on top....

                                    1. Paul Weller Apr 7, 2008 05:54 PM

                                      Make a gratin of potatoes. Slice and boil them first, layer them in a casserole dish and pour a mixture of a couple of eggs and shredded Dubliner and a little nutmeg, grate some more over the top and brown it in the oven. It's pretty good.

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